Roasted Monkfish with Cauliflower and Lentils
(Rana Pescatrice al Forno con Cavolfiore e Lenticchie)
Ingredients:
For the Sauce:
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water
For the Lentils and Cauliflower:
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup lentils
3/4 teaspoon curry powder
3/4 teaspoon paprika
2 and 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 and 1/2 cups small cauliflower florets (from about one 22-ounce head)
For the Gremolata:
1/3 cup chopped fresh Italian parsley
1 and 1/2 tablespoons grated lemon peel
For the Monkfish:
Four 6-ounce monkfish fillets (each about 1-inch thick), skin removed
1 tablespoon extra virgin olive oil
Directions:
Prepare the Sauce:
Bring first 4 ingredients to boil in medium saucepan.
Reduce heat, cover, and simmer until cauliflower is very tender, about 16-18 minutes.
Cool slightly.
Transfer mixture to blender; add 3 tablespoons water and puree until smooth.
Season with salt and pepper.
Prepare the Lentils and Cauliflower:
Heat olive oil in medium saucepan over medium heat.
Add onion, carrots, and celery; saute until soft, about 8 minutes.
Add lentils, curry, and paprika; stir 1 minute.
Add 2 and 1/2 cups water; bring to boil.
Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes.
Uncover; stir until liquid is absorbed, about 5 minutes.
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes.
Add cauliflower; saute until beginning to brown, about 5 minutes.
Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer.
Stir in lentil mixture.
Season with salt and pepper.
Prepare the Gremolata:
Mix parsley and lemon peel in bowl.
Season with salt and pepper.
Prepare the Monkfish:
Sprinkle monkfish with salt and pepper.
Heat olive oil in large nonstick skillet over medium-high heat.
Add fish; saute until just opaque in center, about 6 minutes per side.
Divide sauce among 4 plates.
Spoon lentil mixture alongside.
Place fish atop lentils; sprinkle with gremolata. Serves 4.